"Why " Home"?- you ask. Answer. Because it is made from simple, homemade and delicious products. And despite the fact that it is called "Terrine" (previously would be called just Pate), no special problems with the ingredients there, everything is extremely accessible, I would say – very accessible. But the taste, I tell You, is amazing! Delicate, fragrant, gorgeous pate-imagine a combination of tender veal liver, porcini mushrooms and smoked cheese ... And now I propose to try this! Terrine turned out, of course, high-calorie, but on holidays before such a yummy, I think it will be difficult to resist even those who are anxious watching the extra inches!
First, put the veal heart boil in one piece, cook 2 hours, a little add salt. If you have a heart from an adult cow, you need to cook until soft. While the heart is cooking, cut into large pieces liver, onions and carrots, quickly fry in vegetable oil in a deep frying pan (I have a wok), salt, pepper to taste. Then scroll through the meat grinder liver with onions and carrots.
Then the heart.
Then a piece of lard (for juicy future terrine). For those who fundamentally do not eat fat, you can skip this step.
Pour cream in the stuffing.
Cut the parsley (not too shallow).
Then cut the sausage cheese into small cubes and add it to the minced meat.
Add the fried white mushrooms.
Beat the eggs, add the soy sauce, stir and add to the minced meat.
There also send thyme and rosemary.
Mix everything thoroughly. Try to salty, if need add salt yet.
Now take the form in which we bake terrine. I have rectangular. A little grease it with vegetable oil, line the bottom and sides with strips of bacon so that they hung out and we could then close them on top of our terrine. Spread tightly minced in the form, close the top strips of bacon. It should look something like this.
Close the top tightly form foil.
Then take a deep pan, put back the form with terrine (I have enough minced meat for 2 forms, the second took a round glass bowl, bacon is not lined) and pour boiling water to half the height of the form. Put this design in a preheated 200 degree oven and bake for about 1 hour.
I determined the readiness by the glass form. When terrine got a little Golden in it, I turned off the oven. Next you need to remove the form of terrine from the oven. I cooled terrine for the holiday table (which is in bacon, with foil) under the press, so it was more dense and it would be convenient to cut. Put directly on top of the form, on the foil glass cutting Board, and on the Board - a jar of water. Because the form that I had filled to the top, smooth it clung very well. Cooled on the balcony (the temperature was minus 3 degrees).
So, the output I got here is a terrine, cooled and extracted from the mold.
He looked like this in form. Cut into pieces and serve. Have a nice new year and Christmas appetite, my dear!